I wanted poptarts, but I didn’t want to go to the store. So I made some, sort of. I have a never-ending supply of jams, jellies, and preserves. I don’t eat toast every day so I have been looking for ways to use it other than on bread.
I use it with PB&J ofcourse, but I have decided that cream cheese and red pepper jelly on a Ritz cracker is a great snack. However, I need to go further. I like to experiment with jelly and made a Caribbean jam with pineapples and coconut that I used to make a carrot cake jelly roll. Delicious. I have also used a plum jam on pulled pork, with ketchup and spices it made a great bbq sauce. My latest idea was a cucumber jelly, I thought I would use it in a vinaigrette, I’ll blog about it when I do it.
Today I used some to make my own version of a pop tart. This couldn’t be an easier recipe to execute. I used bought pastry. (Have you noticed that I do this a lot? Pie dough is not my favorite thing to make. I had a job where we made a ton of pies at a time from scratch.) And, I used some plum jam and strawberry preserves that I had just made. A quick glaze and that’s it.
2 crust pie dough recipe
about 1 cup jam
1 cup powdered sugar
1/2 tsp vanilla
about 1 T water
- Cut circles of dough to fit in a muffin top pan or just on a cookie sheet.
- Fill the center with about 1 T jam of your choice.
- Place a second circle on top of the other after making vent holes with a fork. Make sure to wet the bottom with water to seal the dough circles together.
- Crimp with a fork or pinch with fingers to seal.
- Bake at 450F about 10 minutes or until golden brown.
- While tarts are baking mix together the powdered sugar, vanilla and water. Drizzle on the tarts after they cool slightly.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.